Barbecued Pork Recipe
Ingredients
| Metric | ||
| Butter | 25 Gram | |
| 1 x 5 ml spoon oil | ||
| Pork spare ribs | 900 Gram | |
| Onions | 2 Large, peeled | |
| 4 x 15 ml spoons demerara sugar | ||
| 1 1/2 x 5 ml spoons salt | ||
| 1 x 5ml spoon paprika | ||
| 1 x 15 ml spoon tomato puree | ||
| 1 x 15 ml spoon | ||
| Worcestershire sauce | ||
| 2 x 15 ml spoons malt vinegar | ||
| 4 x 15 ml spoons lemon juice | ||
| Water | 200 Milliliter | |
| 175 g dried apricots, soaked overnight, or a 425 g can apricots, halved and drained | ||
| Black olives | ||
| Imperial | ||
| Butter | 1 Ounce (To garnish:) | |
| Oil | 1 Teaspoon (To garnish:) | |
| Pork spare ribs | 2 Pound (To garnish:) | |
| Onions | 2 Large, peeled (To garnish:) | |
| 4 tablespoons demerara sugar | ||
| Salt | 1 1/2 Teaspoon (To garnish:) | |
| Paprika | 1 Teaspoon (To garnish:) | |
| Tomato puree | 1 Tablespoon (To garnish:) | |
| Worcestershire sauce | 1 Tablespoon (To garnish:) | |
| Malt vinegar | 2 Tablespoon (To garnish:) | |
| Lemon juice | 4 Tablespoon (To garnish:) | |
| Water | 7 Fluid Ounce (To garnish:) | |
| 6 oz dried apricots, soaked overnight, or a 15 oz can apricots, halved and drained | ||
Directions
Melt the butter in a pan, add the oil and then fry the spare ribs quickly until browned.
Transfer to an ovenproof casserole.
Fry the onions in the same fat until lightly browned, then drain off any excess fat from the pan.
Blend together all the other ingredients, except the apricots, and add to the onion.
Bring to the boil and simmer for 3 to 4 minutes.
Pour over the pork, cover and cook in a moderately hot oven for 45 minutes, basting several times.
Drain the apricots and add to the sauce.
Return to the oven for a further 15 to 30 minutes, until really tender.
Spoon off any excess fat from the surface and serve garnished with olives.
Transfer to an ovenproof casserole.
Fry the onions in the same fat until lightly browned, then drain off any excess fat from the pan.
Blend together all the other ingredients, except the apricots, and add to the onion.
Bring to the boil and simmer for 3 to 4 minutes.
Pour over the pork, cover and cook in a moderately hot oven for 45 minutes, basting several times.
Drain the apricots and add to the sauce.
Return to the oven for a further 15 to 30 minutes, until really tender.
Spoon off any excess fat from the surface and serve garnished with olives.
Chef
